This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it’s best if refrigerated for 24 hours to allow the flavors to blend.

Toffee Cake


  • 1 (10 inch) angel food cake
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 6 (1.4 ounce) bars chocolate covered English toffee


1 Split angel food cake in half horizontally.

2 Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.


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